Sunday, November 20, 2011

This is going to be a rather short post. The reason? I don't
really have any pictures to post, but this recipe is so amazing it would be a crime not to post it!

I'm hosting a Holiday Open House with my family this Christmas.
The food we will be serving is just going to be a wide selection of desserts - kind of like
a tasting of desserts. Nice little bite-size treats, so you don't feel too guilty
indulging! Since I'm having to bake a lot of different items, I wasn't planning
on posting any of the recipes because it would take far too much time. But
after trying these scones, I need to
share this recipe!

The scones I made are Orange Cranberry scones. Not dried
cranberry, but frozen cranberry! Deliciously tart cranberries! And with the
orange, and sugar on top, I thought they were divine! Here's the recipe:

Wednesday, November 16, 2011

Have I mentioned how much I love making cheesecake? I
probably have, but I feel the need to say it again.

It is the only dessert I know that can be so finicky, and
even the slightest mistake can result in a severely disappointing product. But
when you get it right - and you see that perfectly level surface, no cracks, no
browning - it is gives you the greatest feeling of satisfaction.

This has been a busy month at work for birthdays. There were
a total of 3 just in my lab, with another close friend celebrating his as well.
So to celebrate, I decided to make a cheesecake for everyone to share. Upon the
request of one of the birthday girls, I decided to make a Bailey's Chocolate
Cheesecake. I got the recipe from the Allrecipes website, and didn't change a
thing (well depends how you define change...)

Bailey's Chocolate
Cheesecake
Makes 1 - 9 (or 9.5) inch cake

1 1/2 cups chocolate cookie crumbs

1/3 cup confectioners' sugar

1/3 cup unsweetened cocoa powder

1/4 cup butter

*Note! Allow all the ingredients for the filling to come to
room temperature

Preheat
oven to 350 degrees F (175 degrees C). To prevent sticking to the side and
bottom of the springform pan, line it with parchment paper and spray
lightly with PAM. Wrap the outside of the pan in aluminum foil.

In a
large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3
cup cocoa. Add melted butter and stir until well mixed. Pat into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes;
set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a
large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.
Beat at medium speed until well blended and smooth. Add eggs one at a
time, mixing well after each addition. Blend in the sour cream and Irish
cream liqueur; mixing on low speed. Pour filling over baked crust.

Set
up a water bath (see below) in the oven and place the pan inside. Bake at
450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to
250 degrees F (120 degrees C), and continue baking for 60 minutes.

Turn
off the oven and let the cheesecake sit in the oven for another 2-3 hours.
After that, remove it and allow it to sit out for another 1-2 hours. Cool
in fridge over night.

This recipe is actually really straight forward. So long as
you allow everything to come up to room temperature (just leave everything on
the counter for an hour or so), take the time to line your pan and wrap it
properly, there should be no issues. Cheesecake requires patience, and it is on
of the few things that can get me to wait around. Every time I try to rush it,
it gets messed up.

For the water bath, you just need a big, deep pan that can
fit your springform pan inside. You put it on the rack in the oven, fill it
with boiled water, and stick your pan inside. The water bath just helps the
cheesecake cook slowly and evenly. It similar to cooking a custard. If you
don't use the water bath, you may find the edges brown too quickly. And from my
experience, I will always use a water bath to bake my cheesecakes.

The only thing I "changed" in the recipe was to
use some light dairy products instead of full fat. This may be a major
cheesecake-purist faux pas, but I don't find they taste any different from full
fat cheesecakes, so why not save myself a couple calories (so I can have a
bigger piece!)

Everyone at work seemed to really enjoy the cake and I'm elated
I could bring them that joy for their birthdays. It made the success of my cheesecake
all that much sweeter, and it definitely rekindled my passion for baking them!
Now, to decide what kind to make next...

Friday, November 11, 2011

As a kid - with the exception of peas (especially frozen
peas) - I disliked vegetables. Give me chicken fingers and I was happy, but
give me a salad and I would only eat enough to get me dessert.

Since then, my taste buds have matured and now I would consider
myself an honorary vegetarian. At restaurants I search out the menu item with
the most vegetables in it, and every home made dinner has at least one type of
vegetable. One of my new found favourite vegetables is zucchini (and no, not
the deep friend kind). In stir-fry’s, stews, stuffed or grilled I can’t get
enough zucchini. That’s why I was thrilled to find out zucchini was an
ingredient found in many baked goods.

Sunday, November 6, 2011

Time flies! Halloween has already come and gone, and before you know it Christmas lights will be shining all along the streets.

These past couple weeks have been really busy with
school/work and extra-curricular activities (I sound like I'm in grade school!)
I managed to bake a couple things to keep myself sane, but I haven't had much
opportunity to write up posts. So I thought I'd give a little summary of the
things I've baked over the past week or two.

As I mentioned above, Halloween was this past
Monday. I love Halloween! It's my favourite holiday (if it event counts as one).
My favourite thing is decorating my house to look as creepy as possible and
see how many kids I can scare! There is nothing more rewarding than hearing from a parent their child was too scared to come up to my house!